Vegetarian

Veggie Breakfast Bake is for Breakfast.

Veggie Breakfast Bake takes 45 minutes to prepare.

Veggie Breakfast Bake takes 50 minutes to cook.

Veggie Breakfast Bake makes 16 servings.

The ingredients for Veggie Breakfast Bake are:

3 cups seasoned croutons (I used Brownberry stuffing)
2 c. shredded 4 cheese mexican cheese (reduced fat)
1 c. chopped onion
1 green pepper, chopped
1 red pepper, chopped
1 c. asparagus, chopped
2.5 c. fresh spinach, chopped
8 eggs
4 c. nonfat milk
1 t. salt
1/8 t. black pepper
1 t. dijon mustard

Here is how you make Veggie Breakfast Bake:

Sprinkle croutons, cheese, onion, peppers, asparagus, and spinach into two greased 8-inch square baking dishes. In a bowl, combine the eggs, milk, salt, mustard and pepper. Slowly pour over vegetables. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator for 24-36 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean.Serving Size:?Makes 2 casseroles (9 servings each)Number of Servings: 16Recipe submitted by SparkPeople user CHRISKENANDKIDS.

The nutritional information for Veggie Breakfast Bake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 150.9

• Total Fat: 6.6 g
• Cholesterol: 127.2 mg
• Sodium: 447.2 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 1.3 g
• Protein: 11.6 g

The dietary needs meet for Veggie Breakfast Bake is Vegetarian